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At first glance, eating seasonally may seem simple—you eat foods that are “in season,” or being grown and harvested at the time of the year when you buy and cook them. That’s true, but there’s more to it than just being a trendy food movement.

  • Eating in season tastes better (it’s fresher and more nutritious)
  • It’s easier on your wallet (the relative abundance of the crop usually makes it less expensive).
  • Sustainable and environmental benefits – By eating seasonally, you will also be supporting the local farmers and local markets, which, in turn, works well for the sustainability of the entire economy.

Listed below is a broad range of beautiful vegetables that are available right now. Hopefully you’ll be inspired to skip the peas and corn in the frozen section of the grocery store and pick up one of these seasonal vegetables instead. Of course, what is in season in February will have some variance with your location.

Asparagus

Avocados

Beets

Boy Choy

Broccoli

Brussel Sprouts

Cabbage

Carrots

Cauliflower

Celery

Chard

Cilantro

Citrus (blood oranges, grapefruit, kumquats, lemons, navel oranges, tangelos/tangerines)

Collards

Dates, Medjool

Dill

Fennel

Garlic

Kale

Leeks

Lettuce

Mushrooms

Mustard

Onions

Passion Fruit

Parsnips

Pears

Peas, Green

Spinach

Sweet Potatoes

Turnips

Rhubarb

* Don’t forget to look back to The Dirty Dozen for which items to splurge for organic and where it’s ok to pass.